Stacked Pancake & Breakfast House
140 WADE, TRURO · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
4 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Cutting board must be planed or replaced as the surface is damaged to an extent that will compromise adequate cleaning and sanitizing.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Handwashing station must be equipped with hand soap for proper handwashing.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Milk and cream must be stored at a temperature of 4C(40F) or colder when not in use to prevent bacterial contamination.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Raw meat must be stored separately from ready to eat foods to prevent contamination.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
0 infractions
- Inspection
4 infractions
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Chemical sanitizer for use on food contact surfaces must be mixed to an appropriate concentration as per manufacturer's instructions.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Dishwasher must reach 82C (180F) during the rinse cycle for proper sanitizing of dishware. This must be verified with a functioning indicating thermometer on unit.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Wiping cloths used on food contact surfaces must be stored in sanitizer solution at appropriate concentration when not in use.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Food Establishment Permit must be posted in view of the public.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;